I used a wee bit more that two grams in a light wheat beer, and it was just about perfect. Crushed it up good in a mortar and pestle (maybe people using more tossed them in whole?). Just enough to give a little flavor, not enough to really identify exactly what you were tasting; a very subtle, complementary flavor. Those things in a simple, quaffable wheat beer.

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

I'm of the opinion of "less is more" with the GoP. I used a 2 gram package from the LHBS and ground them up to a coarse sand-like texture. My summer ale became somewhat of a spicy ale...not what I was going for. If I use it again, I'm using half of that. I would definitely not use it in place of coriander...I couldn't imagine a wit without it. I'd add a small amount of GoP to add a bit more complexity perhaps.

Used 2 grams as well in my last Saison. I did not break up the seeds but decided to throw them in whole. It worked out very well for us. The beer was great with just a hint of spices. I've heard of people using small amounts of this but crushing it very fine and getting TONS of flavor out of it. Not exactly what you're shooting for here I'd assume.

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"Brewers enjoy working to make beer as much as drinking beer instead of working."-Harold Rudolph